In a saucepan over medium-high heat, add water and sugar.,Stir occasionally for approximately 5 minutes, or until sugar melts and turns a golden brown. (Keep a watchful eye on sugar because it will go from being golden brown to burning in about 1 minute).,Immediately remove from heat and whisk in cream.,Stir constantly until smooth.,At this point, caramel sauce will be very thin.,After it cools, it will thicken to the consistency of, well...caramel sauce.,______,The heat of the sugar will cause a tremendous amount of scalding steam when it comes into contact with the cream.